BO LUC LAC – VIETNAMESE SHAKEN BEEF 1 lb beef* 2 bell peppers, any color 1 yellow onion 2 tbsp butter Oil for cooking *use a cut like New York strip, ribeye, or filet MARINADE 2 tbsp olive oil 2 tbsp oyster sauce 1 ½ tbsp maggi seasoning or soy sauce 2 tbsp minced garlic 1 tsp sugar 1 tsp black pepper 1. Cut the beef into cubes and marinate with everything listed under MARINADE. Let it sit for 30 minutes. 2. In a pan on high heat, add a little oil and place the beef in a single layer. Let it sear for 2 minutes without touching it, then “shake” the pan to flip and sear the other side for another 2 minutes. Remove and set aside. If you’re cooking a lot, do this in two batches so the pan doesn’t overcrowd... overcrowding drops the heat and causes the beef to steam instead of sear. 3. In the same wok, add the bell peppers and onions and cook them to your preferred doneness. Add the beef back in along with 2 tbsp butter. Turn off the heat and let the residual heat melt the butter and coat everything. 4. Serve with your preferred carb... I did garlic noodles.
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